Sweet-and-savoury shallots, carrots and mushrooms

1.Clean the vegetables and CHOP into bite-sized pieces, rinse the carrot tops and chop roughly. Layer the vegetables in three half-litre jars together with peppercorns, chilli, garlic, juniper, the carrot tops and some ginger, according to taste.

2.For the brine, add 15 g sea salt and 30 ml Molkosan® to 500 ml boiled water, along with 300 ml organic cider vinegar, 30 ml honey and 5 ml Dijon mustard.

3.Mix everything together thoroughly. Then, press the vegetables down firmly, secure with a weight (optional) and cover with the brine. Cover the jars with a towel or a loose lid and leave to preserve, first in a warm place and then in a cellar or cooler place.